Creamy Vegan Cheesecake (WFPB)
by Kirsten Kaminski
Creamy Vegan Cheesecake? YES! Count me in! My #1 all-time favorite cake has been reevaluated and improved – for all the beautiful souls craving some real cheesecake goodness. Let’s be honest, raw cheesecakes are fine and delicious on their own but they’re miles away from the experience you get when taking a bite of that creamy baked cheesecake! While my Baked Cheesecake recipe is coming pretty close to that experience, it just can’t compare to this one. This Creamy Vegan Cheesecake is everything you wish for and more (not exaggerated here)! Trust my word – as a compassionate cheesecake lover! If you’re looking for the real deal, but vegan and healthier, without refined sugars, look no more and immediately try this creamy vegan cheesecake! You can thank me later…
Ingredients
Crust
¾ cup oats
¼ cup almonds
1 cup dried figs/Medjool dates/raisins
Splash of water
Dash of sea salt
Filling
2 cups soaked cashews
1 – 15-ounce can chickpeas, drained and rinsed
1 teaspoon vanilla powder
1 – 2 tablespoons almond/cashew butter (I also used tahini before and you can’t taste it)
Zest of 2 lemons
Juice of 1 + ½ lemons
⅓ cup maple syrup
2 tablespoons apple cider vinegar
1 can (400ml) full-fat coconut milk (to keep it lower in fat you can use ½ can coconut milk + ½ block/100g silken tofu – it adds nutrients and the result is even more creamy)
2 tablespoons cornstarch
Cherry sauce:
1.5 cups frozen unsweetened cherries
⅓ cup fresh orange juice
1 Tbsp cornstarch
Instructions
- For the crust, place the oats and almonds in your high-speed blender or food processor and pulse until you have a fine flour.
- Add the remaining crust ingredients and blend until you have a sticky dough.
- Line a round cake tin with parchment paper and press the dough into the bottom of the tin.
- Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
- Preheat the oven to 320 degrees Fahrenheit (160 degrees Celsius).
- Prepare the filling by simply adding all ingredients to the blender and mixing on medium speed until smooth (use your tamper tool to mash it down).
- Once smooth, pour the filling over the crust and place in the oven for 45-50 minutes. If your oven is very strong like mine and browns the surface too fast, make sure to turn the cake once in a while so it browns evenly.
- Once it’s done, take it out, let cool down and store in the fridge overnight (it will firm up).
- The next day, prepare the cherry sauce. Add all the ingredients into a small sauce pan, bring to a simmer over medium heat and let cook for 5 minutes.
- Stir once in a while and serve on top of the cake.
Notes
- Find more of Kirsten’s recipes on The Tasty K and follow on Facebook and Instagram.
